Last night, I had a girls get together post-Christmas/pre-New Year party at our house. My guests were my lovely co-workers. When you spend 8 hours everyday at work, your co-workers become your friends and I love them. It’s not easy being women in software business and these girls (or I should say ladies) kick ass at what they do. So proud of them! After a successful year at work, I think we deserve some good food, let our hair down and just have some fun. The menu of the night consisted some Charcuterie, Truffled Egg Salad and Ham Tea Sandwiches, Turkey Cream Cheese Tea Sandwiches, Bruschetta, Marinated Mozzarella, Rosemary Cashews, Shortbread Cookies with Chocolate Ganache, and Holiday Mule cocktail. I’ve already posted most of these recipes on letscooksomefood.com and you can see how I made them by clicking on each link.
Tea sandwiches are good for parties, they are easy to eat and easy to make. By the end of the night, they were all gone. Hey, food is good for your tummy when you’re drinking, trust me. ha ha ha
Next, I’m going to show you how I made them. They are so simple and delish. My ‘no longer’ a secret ingredient is the white truffle oil
Let’s cook some food!
First, let’s boil some eggs. My eggs were cold so I placed them in cold water. I learned that if I put cold eggs in hot water, they tend to break so I always put them in cold water. Bring it to a boil and let them cook for 10 minutes. Then, plunge them into iced water, peel them and put them back in the pot.
Break them into small pieces. I found using potato masher is the most efficient way.
Add 2 tablespoons of mayonnaise, chopped parsley, 1 tablespoon of Dijon mustard, and a pinch of salt and pepper.
Mix everything together with a spoon.
Add about a teaspoon of white truffle oil
Spread the egg salad mixture over 8 slices of bread.
Top each with the second slice (another 8 slices), then spread the top side with Dijon mustard.
Then, place ham on top. I used my leftover roasted ham from our family Christmas party. They were delish and perfect for these Truffled Egg Salad and Ham Tea Sandwiches. If you don’t have leftovers, use 8 thick slices of ham.
Spread mayonnaise over another 8 slices of bread.
Place the mayo side down onto the ham.
Cut off the crusts with a sharp knife, then cut each sandwich into 3 fingers. You can also cut them across to make triangle sandwiches.
Cover with a damped towel or paper towels and cover with plastic wrap. Refrigerate until ready to serve.
I hope you give these Truffled Egg Salad and Ham Tea Sandwiches a try. They were a hit at my party and I hope you’ll love them, too.
- 6 eggs
- 2 tablespoons Dijon mustard
- 3 tablespoons light mayonnaise
- 1 tablespoon finely chopped parley
- 24 slices of white bread
- 8 thick slices of ham
- 1 teaspoon white truffle oil
- salt and pepper
- First, boil some eggs. Place cold eggs into cold water. Bring it to a boil and let them cook for 10 minutes. Then, plunge them into iced water, peel them and put them back in the pot.
- Break them into small pieces with a potato masher. Add 2 tablespoons of mayonnaise, chopped parsley, 1 tablespoon of Dijon mustard, and a pinch of salt and pepper. Mix everything together with a spoon. Add about a teaspoon of white truffle oil. Taste to see if it needs more salt and pepper.
- Spread the egg salad mixture over 8 slices of bread.
- Top each with the second slice (another 8 slices), then spread the top side with Dijon mustard.
- Then, place ham on top.
- Spread mayonnaise over another 8 slices of bread. Place the mayo side down onto the ham.
- Cut off the crusts with a sharp knife, then cut each sandwich into 3 fingers.
- Cover with a damped towel or paper towels and cover with plastic wrap. Refrigerate until ready to serve.
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